Turrets of Baked Beet with Goat Cheese Cream

Preheat oven to 200 °C (gas: level 3).

Brush the beetroot tubers with olive oil and place on a large piece of aluminum foil.

Sprinkle with sea salt.

Wrap the vegetables in the foil and cook in the oven for one hour. Take out, remove the foil and let the vegetables cool.

Crumble the goat cheese into the mixing bowl of the blender, add salt, pepper and mix everything well. Pour in the cream, blend until smooth and pour into a piping bag with a smooth round nozzle.

Peel the vegetables and cut them into 1 cm thick slices (4 slices of each tuber). Cut each slice into a circular shape with a cookie cutter (diameter: 6 cm), setting the scraps aside.

Pipe a small amount of cheese cream onto the center of each of four large, flat plates and place a vegetable slice on top of each. Now, in turn, pipe the cheese cream in a circle on top of the vegetables in several small mounds, cover the cheese layer with a second slice of vegetables, pipe more cheese cream on top, and finish with the third slice of beetroot, so that you have a total of four vegetable-cheese towers, each with three slices of beet.

Roughly chop the remaining vegetables and mix with shallots, olive oil and aceto balsamico to make a salad, add salt and pepper. Drape the beetroot salad in small heaps nicely around the vegetable and cheese towers.

Garnish with lamb’s lettuce.

Preparation Tip:

As a side dish, crusty bread goes well with it.

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